Hamabe Japanese Restaurant at The Westin Resort Nusa Dua, Bali will welcome Takumi Bali for a two-night omakase collaboration on October 16 and 17, 2026. With just 16 seats available each evening, the takeover brings Chef Daijiro Horikoshi’s approach to seasonal Japanese cooking to Hamabe’s intimate counter.

The 16-course menu will be accompanied by an optional four-cocktail pairing created by Dede, Head Bartender at The Bar by Takumi Bali. Together, the food and drinks draw on Japanese ingredients and techniques, alongside produce sourced in Indonesia.

A Seasonal Menu from Takumi Bali

Originally from Osaka, Chef Daijiro leads Takumi Bali in Seminyak, where his omakase menus combine traditional Japanese techniques with ingredients from Japan and Indonesia. For the Hamabe takeover, he has developed a menu specifically for the two evenings.

The opening courses include Ebi Kimizushi, Hisui Nasu with ume sauce, and Nama Harumaki with daikon, apricot, and enoki mushroom. These small bites introduce a progression that brings Japanese seafood and local produce into the same sequence.

Highlights include Balinese Black Chicken Chawanmushi with ikura and yuzu; Hokkaido Hotate with Bedugul strawberry, matcha, and Balinese sea salt; and Maguro Akami and Toro with marinated egg yolk. Foie Gras with miso and pickled grape adds another expression of the menu’s ingredient-led approach.

The selection also features Ebi Katsu in house-made shokupan and Aburi Wagyu Nigiri with truffle shiokombu, ikura, slow-cooked egg yolk, and green tea dashi. Dessert takes the form of Takumi-style Shirokuma with matcha, tofu mochi, seasonal fruits, and azuki, followed by Nama Chocolate and hot sencha.